PARSNIP (PASTINAK) SOUP

Parsnip Soup has a subtlety sweet and savory taste, perfect for coming in out of the cold on a winter day.  Garnished with sautéed mushrooms and crispy pancetta, it also makes for a unique and impressive first course when having friends over for dinner!

PREP TIME:  10 min

STOVE TIME:  Wonderbag Method 20 min

Conventional Method 1 hour 10 min

SERVES:  6

INGREDIENTS

FOR THE SOUP

  • 2 shallots, diced

  • 3 Tbsp (45 ml) olive oil

  • 2 cloves garlic, diced

  • 1 Tbsp (1.5 g) fresh thyme

  • 3 parships, peeled and cubed

  • 1 tsp salt

  • 4 cups (1 litre) chicken or vegetable stock

 

OPTIONAL GARNISH

  • 1 1/2 cups (100 g) wild mushrooms

  • 1/4 cup (50 g) Pancetta

  • Fresh black pepper

  • Fresh thyme leaves, finely chopped

 

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COOK THE SOUP
CONVENTIONAL METHOD

1)  Heat a 2 ½ quart (3 litre) pot on medium-high.  Add olive oil and shallots and saute 5 minutes, until shallots are soft and start to brown.

 

2)  Add garlic and thyme, cook for 1 minute.

 

3)  Add your cubed parsnips, salt and stock, and bring to a boil.

 

4)  Reduce heat to low and simmer covered for at least 1 hour.

5)  Stir occasionally.

 

 

 

WONDERBAG METHOD

1)  Heat a 2 ½ quart (3 litre) pot on medium-high.  Add olive oil and shallots and saute 5 minutes, until shallots are soft and start to brown.

 

2)  Add garlic and thyme, cook for 1 minute.

 

3)  Add your cubed parsnips, salt and stock, and bring to a boil.

 

4)  Reduce heat to med-low and simmer, covered, for 10 min.

 

5)  Seal your lidded pot in the Wonderbag and leave to cook for a minimum of 1 hour (best to leave it 4-5 hours, or all day, the flavours develop the longer you leave it).

 

PREP YOUR GARNISH

Heat a frying pan on medium high heat to get it really hot.

 

Add your cubed pancetta and cook for 1 min, then reduce heat to medium and continue cooking until your pancetta is browned and cooked through.

 

Using a slotted spoon, transfer pancetta to a plate, leaving the rendered fat in the pan.

 

Saute your wild mushrooms in the pancetta fat for maximum flavor.

SERVE

 

When you're ready to serve, puree the soup into a smooth consistency using a hand/staff blender (or transfer to a food processor or drinks blender) and ladle into shallow bowls.

 

Add your mushrooms and pancetta, and sprinkle with fresh black pepper and chopped thyme.

 

 

Recipe & Photo Credit:  Cathy Menees

COOK THE SOUP
PREP YOUR GARNISH

COOKS NOTES

INGREDIENTS

 

I use one tsp of salt when seasoning, but this will of course vary by how salty (or not) your stock is.  Parsnips can vary in size - the three I used weighed just over a pound, which is a good ratio for the amount of stock in the recipe, in order to get a creamy but not too thick texture.  If your parsnips are larger, or you like just like a thinner soup, you can always add more stock during the pureeing process.

GARNISH

 

This soup is deliscious on it's own as part of a light lunch or mid-day snack, but if you aim to impress and/or make it a bit more filling, then add some sauted mushrooms and a few bits of browned pancetta or bacon.  But go easy on the bacon - a little goes a long way and you don't want to over power the lovely flavor of the soup.

 

KITCHEN BUDDIES

 

The Wonderbag is ideal for fresh vegetable soups to enable a slow cook and retention of flavor and nutrients (i.e. you're not opening the soup to stir, so all goodness is trapped inside).  I use a hand blender to puree the soup directly in the pot (vs. transfering to a food processor or blender).

 

EAT THIS

 

Parsnips are high in potassium, antioxidants and fiber, making it great for weightloss and general health. 

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